Peach Melba Salad With Chicken and Mint Vinaigrette

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
2 salads
20 min

Take advantage of peach season with this light summer salad that includes peaches, raspberries, goat cheese and a dreamy lemon-mint vinaigrette.

Next up on my parade of peach recipes is this Peach Melba Salad with Chicken and a Mint Vinaigrette. This sounds like a lot of salad, but aside from cooking the chicken, and mixing the dressing the rest of the salad comes together in about 5 minutes or less – how long does it take you to slice a peach? Boom! Salad!

Peach Melba is traditionally a dessert made with peaches that are topped with a raspberry sauce and vanilla ice cream. It was invented in 1892 by the venerable Auguste Escoffier for opera singer Nellie Melba, hence the name.

This salad takes the idea of peach melba and turns it into a beautiful salad instead of a dessert, and you won’t want to miss this dish. We’re swinging into high peach season here in the Midwest, so make this salad while you can.

Peach Melba Salad With Chicken and Mint Vinaigrette
Recipe details
  • 2  salads
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
Show Nutrition Info
Hide Nutrition Info
Peach Melba Salad with Chicken
  • 3/4 pound boneless skinless chicken breast
  • salt and pepper
  • 1 teaspoon olive oil
  • 1 10 ounce package spring mix*
  • 2 large peaches, slices
  • 1 six ounce package raspberries
  • 2 ounces goat cheese, crumbled
Mint Vinaigrette
  • 1/4 cup fresh lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh mint
  • salt and pepper
To Make the Salad
If the chicken breasts are thick, cut them in half horizontally to make thinner pieces that will cook faster.
Season chicken breast with salt and pepper.
Preheat a large skillet over medium high heat and add 1 teaspoon olive oil.
Once oil shimmers, add the chicken and cook 4-5 minutes per side or until chicken is cooked through. The best way to tell if chicken is cooked is to check it with a meat thermometer. I use this one. You want the breast to register 165 degrees at the thickest part.
Once the chicken is cooked, set it aside to cool as you prepare the dressing and the rest of the salad. Let it rest for at least 10 minutes, then thinly slice it.
In a large bowl, add the lettuce, and top with the peaches, raspberries, sliced chicken and goat cheese. Drizzle with the dressing and enjoy!
To Make the Dressing
In a small bowl, combine the lemon juice, oil, honey and chopped mint, and whisk to combine. Taste for seasoning and add salt and pepper if needed.
  • *spinach or arugula work as well
Sara's Tiny Kitchen
Want more details about this and other recipes? Check out more here!